Blackened Catfish Smothered in Crawfish Étouffée

Blackened Catfish Smothered in Crawfish Étouffée 🍤🐟

This dish brings together deep Southern comfort and bold Cajun flavor. Tender blackened catfish fillets are cooked until golden and aromatic, then smothered in a rich, velvety crawfish étouffée full of sautéed vegetables, spices, and cream. When served over warm white rice, each bite delivers layers of seasoning, buttery crawfish richness, and the perfect flaky contrast of the catfish. It’s hearty, indulgent, and balanced by fresh herbs that brighten the final plate.

The étouffée builds flavor through slow sautéing, a simple roux, and a gentle simmer that allows the sauce to thicken. The catfish cooks quickly, ensuring a crisp exterior from the blackened seasoning while staying soft inside. Once combined, the fish absorbs the creamy sauce, making this a show-stopping entrée that feels both rustic and refined.

Ingredients

For the Blackened Catfish:

• 4 catfish fillets
• 2 tbsp blackened seasoning (store-bought or homemade)
• 2 tbsp olive oil or butter (for cooking)

For the Crawfish Étouffée:

• 1 lb crawfish tails (or shrimp)
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/2 cup celery, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp flour
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley or green onions (for garnish)

For Serving: